Vegan Spanakopita

下ごしらえ

材料

作り方

手順

1. 1

   Thaw the phyllo dough according to package instructions, usually overnight in the refrigerator or for a few hours at room temperature.

   調理のヒント： Ensure phyllo is fully thawed to prevent tearing.

2. 2

   Preheat your oven to 190°C (375°F).

   約15 分

3. 3

   Heat the olive oil for filling in a large pan or pot over medium heat.

   約1 分

4. 4

   Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.

   約7 分

5. 5

   Stir in the garlic and cook for another minute until fragrant.

   約1 分

   調理のヒント： Be careful not to burn the garlic.

6. 6

   Gradually add the fresh spinach to the pan, stirring until it wilts down. This may take a few batches if your pan is not large enough.

   約5 分

   調理のヒント： Spinach reduces significantly in volume when cooked.

7. 7

   Once all the spinach is wilted, remove the pan from the heat and let it cool slightly.

   約5 分

8. 8

   Squeeze out as much excess liquid as possible from the spinach mixture using a fine-mesh sieve or a clean kitchen towel.

   約3 分

   調理のヒント： This step is crucial to prevent a soggy spanakopita.

9. 9

   In a large bowl, combine the squeezed spinach mixture with the fresh dill, fresh parsley, plant-based feta, nutritional yeast, lemon zest, salt, and black pepper.

   約2 分

10. 10

    Mix well to ensure all ingredients are evenly distributed.

    約1 分

11. 11

    Lightly grease a 9x13 inch baking dish.

    約1 分

12. 12

    Lay one sheet of phyllo dough in the prepared baking dish and brush evenly with the olive oil for brushing phyllo.

    約1 分

    調理のヒント： Keep unused phyllo covered with a damp cloth to prevent it from drying out.

13. 13

    Repeat this process, layering 8-10 sheets of phyllo, brushing each with olive oil.

    約5 分

14. 14

    Spread the entire spinach and feta filling evenly over the layered phyllo.

    約1 分

15. 15

    Top the filling with another 8-10 sheets of phyllo, brushing each sheet with olive oil as you layer them.

    約5 分

16. 16

    Score the top layers of phyllo into serving-sized pieces, being careful not to cut through the bottom layers.

    約1 分

    調理のヒント： This makes for easier slicing after baking.

17. 17

    Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.

    約45 分

    調理のヒント： If the top browns too quickly, loosely cover it with foil.

18. 18

    Remove from the oven and let it rest for at least 10 minutes before serving.

    約10 分

    調理のヒント： Resting allows the layers to set and makes it easier to cut.